Dried Fig Coconut Cream

In the spirit of the weekend, when breakfasts are stacked high and sweets are (for better or worse) more prevalent, I’m revisiting a recipe that has endured through my often exploratory diet. This dried fig coconut cream sauce is something I eat alone, much like a pudding, when I want a good-for-me dessert, but has proved to be the perfect complement to pancakes, baked sweet potatoes, cupcakes, muffins, and even cakes. The fig coconut cream is a pudding or frosting just as much as it is a jelly or a preserve. It packs both the sweetness and the spreadable consistency. Oh, and it only requires three ingredients. Enjoy!

Spread the glow:

Figs: are a mainstay in the Mediterranean diet and are exceptionally beneficial. They are an excellent source of heart-healthy minerals potassium, magnesium, and calcium, effectively reduce blood pressure, and help to improve your digestive system and regularity. Dried figs concentrate more nutrition in a single serving and give you a great energy kick.

Dried Fig Coconut Cream

Makes 1 cup

Ingredients:

5 figs, soaked for at least 2 hours and drained

2 tbsp molasses or carob syrup

1/2 can (7 oz) of coconut milk (the thickest part)

Directions: Place the coconut milk in the refrigerator (or freezer if you are in a rush) so that the thick part of the coconut milk hardens. Overnight is best. Meanwhile, remove the hard stem from the figs and place them in a bowl filled with water so that they are mostly submerged. Let them soak for at least 2 hours, or until softened and more delicate. Drain and add the figs to a food processor with the remaining ingredients. Pulse lightly and then blend consistently until the mixture becomes creamy and fine. The seeds from the figs will be apparent, but the mixture will be thin and consistent without too much obvious fig flesh.

Eat as is or atop your favorite breakfast for dessert. Here are some ways I enjoy it: